Pecan Crusted Salmon
This Pecan Crusted Salmon recipe features salmon fillets baked in a crunchy pecan crust that keeps them moist and tender inside.
Servings 6
Ingredients
- 24 ounces fresh salmon, cut into 6 pieces
- 1 cup pecans, finely chopped
- ¼ cup almond flour
- 2 tablespoons sugar-free maple syrup
- 2 teaspoons butter, melted
- 2 teaspoons dijon mustard
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat oven to 425°F.
- In the cup of a mini chopper, add in the pecans and almost flour. Blend until the pecans are roughly chopped, but not fully ground.
- In a small mixing bowl, add in the butter, maple syrup and dijon mustard, whisk together then set aside.
- Season the salmon with the garlic salt and pepper.
- Then brush over each piece of salmon on all sides with the maple dijon mixture. Make sure to reserve some of the mixture to brush over the tops later.
- Take the pecan mixture and coat the tops of each piece of salmon, pressing gently to make sure it sticks.
- Take the remaining maple dijon mixture and gently brush it over the top of the pecan crust.
- Place the salmon on a baking sheet lined with parchment paper or a Silpat and bake for 12-14 minutes or until it reaches your desired level of doneness. The cooking time will depend on the thickness of your salmon, so it’s best to check the temperature with an instant read thermometer. The thickest part of the salmon should be somewhere around 125°F-145°F.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Pecan Crusted Salmon
Amount per Serving
Calories
333
% Daily Value*
Fat
24
g
37
%
Saturated Fat
3
g
19
%
Carbohydrates
5
g
2
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
26
g
52
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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